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Grandma's Pecan Pie by The BakerMama

Grandma’s Pecan Pie

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  • Author: The BakerMama
  • Prep Time: 15
  • Cook Time: 50
  • Total Time: 1 hour 5 minutes
  • Yield: 1 (9-inch) pie


With a flaky crust on bottom, crunchy pecans on top and a gooey filling in the middle, no Thanksgiving table is complete without Grandma’s Pecan Pie!


  • 1 (9-inch) unbaked pie crust
  • 3 large eggs
  • 1 cup light corn syrup
  • 1 cup dark brown sugar
  • 1/3 cup butter, melted
  • 1 teaspoon vanilla
  • 1/3 teaspoon salt
  • 1 cup chopped pecans
  • 1/2 cup whole pecans
  • Whipped cream, for serving


  1. Preheat oven to 350°F. Transfer the pie crust to a pie plate and flute the edges.
  2. In a large mixing bowl, add the eggs and whisk until lightly beaten. Stir in the light corn syrup, dark brown sugar, melted butter, vanilla and salt.
  3. Spread the chopped pecans over the bottom of the pie crust.
  4. Pour the filling evenly over the chopped pecans in the pie crust. Arrange the whole pecans in a decorative pattern on top of the filling.
  5. Bake for 30 minutes or until the crust is starting to brown. Cover with foil and bake for another 15-20 minutes or until the filling is set.
  6. Remove from the oven and let set on a wire rack until completely cooled.
  7. Slice and serve with whipped cream.